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Fluffy Southern Buttermilk Biscuits

These homemade Fluffy Southern Buttermilk Biscuits can be served drizzled with rich sausage gravy or topped with eggs, bacon, country ham or jam. They’re a Southern staple that you can also enjoy simply with a drizzle of honey or a dollop of homemade preserves as a side dish at any meal.

Baked Fluffy Southern Buttermilk Biscuits in a skillet

Fluffy Tender Southern Buttermilk Biscuits

The aroma of homemade biscuits baking is only eclipsed by the first heavenly bite. If you gathered any number of Southern cooks together, none of them would make their biscuits exactly the same way. Each cook would have their own favorite techniques and tricks to give their biscuits the edge that sets them apart. Serve these fluffy biscuits at any meal and enjoy a taste of the South at your own kitchen table.

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Easy Buttermilk Biscuits Recipe

Homemade biscuits are heritage bread of sorts. They’ve been served in the South for eons and are made using simple pantry ingredients. They bridge the gap between modern day cooks and those who came before us. When I bite into a biscuit, I’m instantly transported back to my Mothers and Grandmothers tables and the are widely considered to be the house bread of choice in the South tying only with a skillet of homemade cornbread. Savory or sweet, recipes are handed down for generations by the cooks who came before us, each one claiming that they knew the closely guarded “secret” to the perfect biscuit. The truth of the matter is; that perfecting the art of biscuit making takes practice. Rest assured, you can master biscuit making with my expert tips. How to make simple Buttermilk Biscuits:

  • Prepare the Pan – Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Dry Ingredients – Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.
  • Butter – Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and resembles peas.
  • Add Buttermilk -Mix in cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky. 
  • Roll the Dough – Roll or pat out the dough into a circle or a rectangle on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.  Re-roll any scraps and repeat.
  • Transfer to Pan – Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
  • Oven – Bake biscuits per the recipe until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)
  • Brush with melted butter after removing from the oven. Serve immediately. 
Step-by-Step pictures of preparation of Fluffy Southern Buttermilk Biscuits

How to Make the BEST Fluffy Southern Buttermilk Biscuits Recipe

Follow these expert helpful tips for Making the BEST homemade buttermilk biscuits. The ingredients needed to make biscuits are so basic, it’s important to use the very best for making tender fluffy biscuits.

  • Kitchen tools you’ll need: A large bowl for mixing, measuring cups and spoons, a pastry blender, a non stick surface for rolling or a pastry mat. You’ll also need a food processor, a pastry blender or two forks to cut the cold butter into the flour. A biscuit cutter and a baking pan. A pastry brush for brushing the tops.
  • Ingredients you’ll need to make biscuits from scratch: All purpose flour, cold butter, baking powder, baking soda, salt and buttermilk. Also, melted butter or heavy cream for brushing the tops and a drizzle of honey, jam or butter for serving.
  • Start with quality ingredients. Biscuits require so few ingredients to make it’s worth making sure everything is fresh and top quality.
  • Don’t overwork the biscuit dough or the biscuits could be tough.
  • Use fresh baking powder.
  • Use a sharp biscuit cutter. When cutting the biscuit dough into rounds, dip the cutter in flour, press down, then lift, never twist to make the cut. This ensures the biscuits will have flaky layers.
  • Use cold butter. The butter will melt and create steam while baking resulting in a fluffier biscuit.
  • To make your own buttermilk: To every one cup of whole milk add one tablespoon of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.
  • Be gentle when mixing the dough and knead as little as possible to avoid developing the gluten in the flour.
  • I recommend baking the biscuits closer together. Doing so, they will rise upwards while baking.
  • You can bake these biscuits in a cast iron skillet (preferred) or in a similar oven safe skillet, baking dish or pan.
  • Southern Buttermilk Biscuits are best made and served immediately. That being said, you can keep them for 1-2 days then reheat in single servings in the microwave.
  • You can also freeze the biscuit rounds prior to baking. Place them on a sheet pan lined with parchment and freeze solid. Package and store frozen then pull them out to bake when you’re short on time.
  • Bake frozen buttermilk biscuits per the recipe brushing the tops with cream adding 5-10 minutes to the baking time.
Unbaked Fluffy Southern Buttermilk Biscuits on a pan

More Variations and Southern Biscuit Recipes to Make

Whatever your preference, a classic Southern buttermilk biscuit and a few simple technique tips will put you on the path for biscuit making success. Biscuits come in many flavors, but this basic buttermilk biscuit recipe is probably the one that people most often make and clearly one that will never go out of style.

Baked Fluffy Southern Buttermilk Biscuits in a skillet

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Helpful Kitchen Items:

Fluffy Southern Buttermilk Biscuits

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread
Cuisine: American, Southern
Keyword: fluffy-southern-buttermilk-biscuits
Servings: 10
Calories: 254kcal
Author: Melissa Sperka

Ingredients

  • 3 cups all purpose flour i.e. White Lily Flour
  • 5 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup cold unsalted butter or vegetable shortening
  • 1 – 1 1/4 cup cold buttermilk
  • melted butter or heavy cream to brush the tops

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.
  • Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut the butter into the flour mixture until it becomes crumbly and resembles peas.
  • Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky. 
  • Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.  Re-roll any scraps and repeat.
  • Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
  • Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)
  • Brush with melted butter after removing from the oven. Serve immediately. 

Notes

  • Whole fat or low fat buttermilk preferred, not fat free.
  • To make your own Buttermilk: To every one cup of whole milk add 1 Tbsp of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 570mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

429 Comments

  1. 5 stars
    Oops forgot the baking soda but as till seems to have turned out ok. But I will say butter seems to be better than heavy cream to brush on top. It gives it more of a golden brown top

  2. UK here – I’ve been reading and viewing biscuit recipes so much, that I’m going to give this recipe a go at the weekend. I’m even going to make the sausage gravy. Husband is picky, so I may have to eat all of it myself!
    Can I freeze these?

    1. Did you use salted butter plus the salt in the dry ingredients? If so, omit the salted butter next time or use 1/4 teaspoon less salt than called for in the recipe, if that suits your taste.

  3. 5 stars
    Just tried this for my first ever biscuits not from a can. They turned out great. These were so quick and easy to make. My mom made biscuits from scratch always and just threw them together. I never got around to asking her how and now wish I had paid more attention. I’m pretty sure she used shortening or maybe margarine. These are close. My husband is a fan of biscuits and gravy and liked these very much.
    I measured the shortening by displacement in ice water. It saves having a messy measuring cup.

  4. 5 stars
    These were awesome!! Thank you Melissa!! I had to use an open lid from a mason jar since I didn’t have a biscuit cutter. 😀

  5. 5 stars
    I made these for Christmas brunch with the family. As soon as I pulled them from the oven. I put them into a basket and they were gone as I was placing it on the table. No one seemed to care how hot they were.

  6. 5 stars
    Delicious recipe for biscuits to go with sausage gravy! I made these last year but can’t remember how many 2 inch biscuits the recipe makes.

  7. 5 stars
    I have been making biscuits for years and these by far are the best! Thank you for sharing your recipe and your talents.

    1. 5 stars
      These are the BEST! Best looking & best tasting I’ve ever made! These are a hit with my family! The biscuits rise enormous and are fluffy and light.
      Thank you for sharing.

    1. From the narrative – You can also freeze the biscuit rounds prior to baking. Place them on a sheet pan lined with parchment and freeze solid. Package and store frozen then pull them out to bake when you’re short on time.

    1. 5 stars
      I am excited to try these! Are you able to make these the night before and chill the dough and just pop them in the oven the next morning?

    1. To make your own buttermilk: To every one cup of whole milk add one tablespoon of white distilled vinegar or lemon juice. Let stand for 5 minutes, then stir and proceed with the recipe.

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